Three chile hummusI followed the recipe except for serrano instead of jalapeno. I really like it, and the flavor combo is great, but I don't know if I would turn to this again for hummus; mainly just because of the extra prep and oven time. I dunno though, the flavor is good and unique. The consistency was very good, and much less tahini than I usually use. If I did make this again, I think I would add more of the roasted garlic. I love that she uses so many unique flavor combos!

The deli reubenettes look so good! I really want to try those. I need to buy soy flour before I can make any of her seitans though.

Yesterday was my kid's birthday, so I made the cinnamon flapjacks for him for dinner. (He is a big pancake fan.) I hesitate to post this, because I'm really not trying to hate... but the flapjacks were just not a success for me. The batter was quite thick even with the 1.5c soy milk. I made a few flapjacks with it at that thickness and they were just tooooo thick. So I added another 1/2c of liquid and finally it was thin enough to actually spread on hitting the pan.

Even before I added the extra soy milk, these tasted more or less like nothing. I added extra cinnamon after tasting the first ones and it still didn't shine through in the finished product. Sort of a bummer.

My 2 year old still loved them though, especially because I made his in the shape of his name:

Last night I made the Eggplant Parmesan. I took a picture, but the lighting was terrible, so I'm not going to bother posting it. It was so good though! The only thing I changed is that I omitted the raisins from the sauce. I don't like raisins in general and the thought of them in my tomato sauce really grosses me out.

I have to admit I'm really intrigued by the raisins in the sauce for that because while raisins in tomato sauce sounds horrifying to me, it also sounds so bizarre that maybe it is amazingly good. If I don't try it, how will I ever knooooooow?

Hey, if anyone is reading this and has their book handy, could you post or PM me just the ingredient list from the seitan beer stew? (The one where she talks about her family running a bread and beer... think it's the last one in the soup/stew chapter.) I want to make it for dinner tonight but need to go grocery shopping on my lunch break and while I know I'm missing at least one thing (soy flour for the seitan) I'm not sure what else I need... I don't need quantities really just the actual ingredients.

So, I made the Seitan Brew Stew last night and it was really delicious. But I have no idea if it turned out how it was meant to or not... I didn't have soy flour (and annoyingly, couldn't find it at the market though I know I've seen it somewhere around here before) so I couldn't make the Savory Seitan. The seitan I made instead (Viva Vegan white seitan, sort of my go to for quick and easy seitan) totally disintegrated as soon as I added it to the rest of the stew. It ended up being almost like TVP in its final appearance/texture. Quite tasty but I thought the intent was to have bigger chunks of seitan. Will have to try it again with the Savory Seitan at some point.

We had four adults and one toddler eating this (along with some garlic bread) and still had a shiitake ton left over. And I mean that as a good thing. I am delighted to have enough for lunch today AND Monday and maybe Tuesday too.

I also ended up making the maple cupcakes with cinnamon frosting this week. My hands-down favorite cupcake recipe...ever. The perfect taste for fall. And Tami says she's not great at baking recipes...ha :)!

I made the deli-style seitan cutlet sammiches (whatever the recipe is actually called). Even with all the added flavours, I still thought the seitan was a bit bland. I LOVED the cheesy mustard mayo - I dipped my potato wedges in what was left over from the sammiches, and it was delicious.

_________________A pie eating contest is a battle with no losers. - amandabear

Not the most representative end to my AVK week, but I love this book a lot!

Spiced chocolate pudding cakeDisappointing for me. I've been wanting to make this cake for a while, and the end result was somehow bland and missing something. I had to add several additional splashes of milk because my cake batter was way too dry. I don't know that I think there is too much pudding (as some others have), but none of mine is very tasty. I'm finding that if things have coffee in them, but don't taste like coffee, they will taste flat. Maybe that's it... just did not work for me.

Now that one really puzzles me because that's my favourite dessert of all time and I've made it many many times, even for omnis who all asked for the recipe. I do cook it a little less than the recipe suggests but that wouldn't solve your problems with it.

It has an immense amount of topping... Like three times as much as I normally put on. But this is not a bad thing. My two year old ate a big scoop of it and then chanted "more more more please!". Success!

Now that one really puzzles me because that's my favourite dessert of all time and I've made it many many times, even for omnis who all asked for the recipe. I do cook it a little less than the recipe suggests but that wouldn't solve your problems with it.

I made the deli-style seitan cutlet sammiches (whatever the recipe is actually called). Even with all the added flavours, I still thought the seitan was a bit bland. I LOVED the cheesy mustard mayo - I dipped my potato wedges in what was left over from the sammiches, and it was delicious.

I love the cheezy mustard mayo! I use it on burgers, sandwiches, and have been known to dip tots in it. yes.

_________________Again, you are all brilliant and sexy. And I am lavender-laden and secure in my masculinity. - Sir Brancis Facon

I'm not doing the cookbook challenge this time, but I did make the Greek-Town Gyros for MoFo, so I'm going to belatedly join in just this one time!

These are awesome, I can't believe that I looked over this recipe during the last cookbook challenge. This seitan is my favourite that I've ever made. This is definitely becoming a staple recipe in my house!

That seitan is so fantastic. I just slice it with a knife and you can get it almost see through it. I've made the gyros countless times but I'm starting to wonder about using the seitan in something else?